The Fermented Apothecary: Heat & Digestion
Learn to incorporate heat from chile peppers, ginger and black peppercorns into your ferments. Not only are these spicy flavors delicious, they also aid in digestion of food.
workbook + videos
Welcome to The Fermented Apothecary: Heat & DigestionFREE PREVIEW
March 11th AMA with Helena del Pesco
Mis En Place (Everything in it's Place)FREE PREVIEW
Fresh Pepper Prep
Brine & Ferment
Dry Pepper Prep
Brine & Ferment
Label and Observe
Two Week Ferment Check
Bottling & Recipe Development
Hot Pickles (Encurtido) - Ingredients
Fermented Pepper Brine and Weights
Tasting for Acidity and Texture
Mis En PlaceFREE PREVIEW
Cabbage Prep and Salt Ratio
Remaining Vegetable Prep and Salt
Massage and Develop Brine
Packing the Fermentation Vessel
Week Two Taste Test
Proper Storage and Use in Your Kitchen
Mis En Place
Strain, Temp, Ferment
Week Two Tasting
Final Tasting, Cheers!
You are on your way to a stocked Fermented Apothecary!
Additional Courses, Books, etc.
The spicy/pungent flavors of hot peppers, ginger and black peppercorns are all energetically warming, moving and drying.
Whether you are a beginner or have had many years of fermentation practice, this course is for you!
How to ferment both fresh and dry chile peppers
The flavor and medicinal properties of Sichuan pepper
The energetic properties of warming ingredients and their physiological effects
How to brew a complex and deeply warming kombucha
How to bottle condition kombucha for carbonation
A bit about the scoville scale
How to identify and remove kahm yeast
How to flavor the perfect pot of beans
How to turn surplus brine into a flavor packed pickle
The mouth watering effect of layering different kinds of acids
Can't get enough TFS?
Learn to ferment hot sauce with any pepper you love. You can choose blazing hot or super mild peppers, fresh or dry and blend in other flavors. This fermentation class will teach you everything you need to make your own safe probiotic hot sauces.
Three recipes (a kimchi, a kraut and a kombucha) incorporating bitter flavor components into delicious ferments. Bitter flavor stimulates digestion, activates the liver and brings satisfying depth to these rich, tangy, bubbly and spicy recipes.
Kombucha FUNdamaentals is a comprehensive course on DIY Kombucha – it will give you traditional context, discuss modern applications, walk you through everything you need to get started, and take you all the way to perfecting the flavor and fizz.
Learn to bring mindfulness and intention into your fermentation practice. Using a variety of techniques, we'll learn how to cultivate presence, creativity, and mindfulness and build these into a practice that is engaging and sustainable.